Scientists are bringing their knowledge of genetics to bear, hoping to improve the taste, texture and nutritional profile of plant-based meat analogues.
Photo credit: Lightlife
Any plant-based eater knows that the taste, texture and meatiness of meat analogues can leave a lot to be desired. But an intrepid group of scientists are using their knowledge of genetics to create soy beans and peas that can be used as a base to make a better burger (or dog, or chicken nugget).
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